Recipes

Healthy Homemade Vegetarian Chipotle Tacos

Enjoy a smoky twist on traditional tacos with this chipotle infused recipe. The chipotle paste, garlic and onion mix makes a delicious accompaniment to the smooth avocado, citrusy pickled onions and crunchy taco shells. A simple meal idea that’s guaranteed to get the whole family involved.

Serves 4-6

55 mins

Easy

878 kJ
(Per serving)

Made with Quorn Mince

Low in fat
Good source of protein
Good source of fibre

Ingredients

  • 175g of Quorn Mince
  • 1 tbsp sunflower oil
  • 1 medium onion, finely diced
  • 2 garlic cloves, grated
  • 1-2 tsp chipotle paste (To taste. If paste isn’t available use chipotle chilli flakes or sauce.)
  • 1 vegetable stock cube, crumbled
  • 390g carton chopped tomatoes
  • 2 tbsp tomato puree
  • 50ml water
  • 400g tin kidney beans, drained and rinsed
  • Handful of chopped Cilantro
  • Salt and pepper to season
Pink Pickled Onions:
  • 1 red onion, finely sliced
  • Juice of 1 lime
  • Juice of 1 orange
Serve with:
  • Taco Shells (2/3 per person)
  • Shredded lettuce
  • Diced avocado, dressed in lime juice
  • Grated cheese
  • Sour cream (or plain, unsweetened Yoghurt)

Method

  1. Preheat the oil in a large pan, fry the onion until soft but not coloured then add the garlic and continue to cook for 3-4 minutes more. Add the chipotle paste and the stock cube and stir through.
  2. Add the tomatoes, tomato puree and about 50ml water. Cook for 15 minutes until the tomatoes start to break down, adding more water if it gets too dry.
  3. Add the Quorn Mince and kidney beans then cook for a further 8-10 minutes. Season to taste then stir through the chopped cilantro.
  4. Serve in a taco shell with shredded lettuce, diced avocado, the pink pickled onions and a sprinkle of grated cheese. Add a dollop of sour cream to taste.

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